The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1887-02-10
How to Make Good Cake.

Snow Cake-Threefourtll of a cup of butter,
two cups OF sugar. one cup of milk, one cup OF
corn starch. two cups of -four, and one-half
teaspoonfuls of baking powder; mix corn starch,
-four and baking powder together; add the butter
and sugar alternately with the milk; lastly add
the whites of seven eggs; flavor to taste.
Marble Cake-For white part: One cup of
butter, three cups of sugar. FIVE cups of -four,
one-naif cup Of sweet milk. one-haf teaspoonful
of Soda whites of eight eggs: flavor with lemon.
Dark part: One half cup of butter, two cups of
brown sugar, one cup of molasses, one cup of
sour milk four cups of flour, one teaspoonful OF
soda, yelks of eight eggs, one whole egg. spices
all kinds; put in pan first layer of dark then
q layer of light. and finish with dark layer.
Rich Coffee Cake-Two cups of butter. three
of sugar, enc of molasses, one of very strong
coffee, one of cream or rich milk. the yelks of
eight eggs, one pound each of ralsius and cur
rants. one half pound of citron, the same OF figs,
and FIVE cups of brown -four after it is stirred.
Put the flour in the oven until rich brown. be-
ing careful not to burn it. When cold sift with
it three tablespoonfuls of good baking powder
and a little salt. Cut the figs i'll long strips
dredge all the fruit with -four beat. the cake we'll
up, aud bake in moderate oven from four to five
hours
Orange Ice Cake-Ten eggs one pound of
sugar. one-half pound flour, large orange.
Beat whites and yolks separately. add to all the
yolks and the whites of seven eggs, the sugar,
the grated rind of the orange and the juice.
Bake as for Jelly cake To the whites of three
eggs allow pound and a quarter of powdered
sugar, beaten stiff as for lcing; take out enough
to cover the top, and set aside; add to the rest
half the grated rind Of large orange When
the cake is nearly cold spread this between the
layers. Beat into the icing reserved for the top
little lemon juice and, if needed more sugar.
1t should be sitter than that spread between the
cakes
White Cocoauut Cake-Whites of five eggs
one and half cupfuls Of sugar, piece of butter
the size of an egg. three level teaspoonfuls of
baking powder, one teaspoonful of lemon flavor
ing, twothirds of cupful of new milk, -four to
the eggs to stiff froth and add to the butter
baking powder through the -four. add the milk,
fiavorng, and sufficient -four for net too stiff Il
batter to spread smoothly upon the TINS after
they are baked spread the levers with icing AIG
powder thiekly with cocoaassas tsrn place to-
gether having layer upon tie top Of coeoann at
Vanilla Cream Cake--Tvo cups Of powdered
sugar, two-thirds cursal Of butter four eggs
one-half cupful of milk, one-had teaspeoAfua OF
soda, one teaspoonful OF cream tartar, three
cups of -four. Bake in chin LAYERS, as fer Jelly
cake and spread between them. when cold, the
| following mixture One half pint of milk
| lsweetl, two small teaspoonfuis of corn starch
one egg one teaspoonful OF vanilla, onehalf cup
| of sugar. Heat the milk to boiling and stir it
| in the starch, wet with little cold milk;
| take out little and mix gradually with the
beaten egg and sugar. return to the rest of the
custard and boil, stirring constantly until quite
| thick Let it cool before you flavor, then spread
on cake Flavor both cake and icing with va
! nilla